# Components:
→ Ham
01 - 1 fully cooked bone-in ham (8–10 pounds)
→ Glaze
02 - 1 cup honey
03 - 1/2 cup packed brown sugar
04 - 1/4 cup Dijon mustard
05 - 1/4 cup apple cider vinegar
06 - 2 tablespoons unsalted butter
07 - 1/2 teaspoon ground cloves
08 - 1/4 cup reserved pineapple juice
→ Garnish and Basting
09 - 1 can (20 ounces) sliced pineapple rings, drained, juice reserved
10 - 1 jar (6 ounces) maraschino cherries, drained
11 - Whole cloves, optional, for studding
# Method:
01 - Preheat oven to 325°F. Place the ham, cut side down, in a large roasting pan lined with aluminum foil.
02 - Score the surface of the ham in a diamond pattern. Stud with whole cloves at the intersections if desired.
03 - Combine honey, brown sugar, Dijon mustard, apple cider vinegar, butter, ground cloves, and reserved pineapple juice in a saucepan. Heat over medium, stirring regularly until the sugar dissolves and the mixture becomes smooth.
04 - Brush one-third of the prepared glaze over the ham. Tent the ham loosely with foil and bake for one hour.
05 - Remove foil and arrange pineapple rings over the ham, securing with toothpicks. Place a maraschino cherry in the center of each pineapple ring.
06 - Brush with additional glaze. Bake uncovered for 45–60 minutes, basting every 15 minutes with remaining glaze, until the surface is caramelized and heated through, reaching an internal temperature of 140°F.
07 - Allow ham to rest for 15 minutes before carving. Remove pineapple rings and cherries, slice, and serve with pan juices.
